This coconut ginger pea soup is quick, easy, and vegan. It is a great way to use up that bag of green peas you have had in your freezer since last year.

The What: 
  • 6 cups water
  • 1 white onion, quartered
  • 1 stock celery, chopped
  • 3 bay leafs
  •  2 cups frozen peas
  • 1 cup baby spinach
  • 1/4 cup coconut cream
  • 1 teaspoon ginger, grated
  • 1 clove garlic
  • Good bread
  • Extra virgin olive oil for frying
The How:

Place the water, onion, celery, and bay leafs in a large pot. Bring to a boil, lower the heat and simmer for 10 minutes.

Add the frozen peas and simmer for another 10 minutes.

Remove the bayleaf and place everything in a blender.

Blend until you remove all lumps.

Remove a few tablespoons of the peas to return to the soup after the blending.

Add the spinach and blend again until smooth.

Place the mixture through a strainer and strain the soup back into the pot. You can skip this step, it is done for aesthetic and texture purposes only.

Place the soup back on the pot and add the ginger, coconut milk, and the reserved peas. Simmer for a few minutes.

The Croutons: Rub the garlic on the sliced bread. Cut the bread into crouton shapes. Place a frying pan on medium-high heat, add a few tablespoons of olive oil and fry the bread piece until golden brown.

To Serve: Place a few ladles of the soup into a bowl, add a dollop of coconut milk and a couple of croutons.

 

Creamy Coconut Ginger Pea Soup (With Garlic Croutons)

Creamy Coconut Ginger Pea Soup (With Garlic Croutons)

This coconut ginger pea soup is quick, easy, and vegan. It is a great way to use up that bag of green peas you have had in your freezer since last year.

Ingredients

  • 6 cups water
  • 1 white onion, quartered
  • 1 stock celery, chopped
  • 3 bay leafs
  • 2 cups frozen peas
  • 1 cup baby spinach
  • 1/4 cup coconut cream
  • 1 teaspoon ginger, grated
  • 1 clove garlic
  • Good bread
  • Olive oil for frying

Instructions

  1. The How:
  2. Place the water, onion, celery, and bay leafs in a large pot. Bring to a boil, lower the heat and simmer for 10 minutes.
  3. Add the frozen peas and simmer for another 10 minutes.
  4. Remove the bayleaf and place everything in a blender.
  5. Remove a few tablespoons of the peas to return to the soup after the blending.
  6. Blend until you remove all lumps. Add the spinach and blend again until smooth.
  7. Place the mixture through a strainer and strain the soup back into the pot. You can skip this step, it is done for aesthetic and texture purposes only.
  8. Place the soup back on the pot and add the ginger, coconut milk, and the reserved peas. Simmer for a few minutes.
  9. The Croutons: Rub the garlic on the sliced bread. Cut the bread into crouton shapes. Place a frying pan on medium-high heat, add a few tablespoons of olive oil and fry the bread piece until golden brown.
  10. To Serve: Place a few ladles of the soup into a bowl, add a dollop of coconut milk and a couple of croutons.
http://www.foodosopher.com/pea/

 

 

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